<p>Ramon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.\nThe second and eagerly awaited book by Ramon Morató (his first being the highly regarded Chocolate, first published in 2007) will surprise anyone who gets their hands on it. Within this book's pages, the chef approaches pastry and chocolate with a 360-degree view, from knowledge and science, the latest trends and new consumption habits, and the spectacular design of his creations with their corresponding recipes and techniques.\nThrough 15 chapters or projects, Morató presents, for example, the definitive study on a peculiar Japanese cake; a deep multidisciplinary analysis on the so-called healthy pastry or a scientifically based study on ganache, with vegan versions, one shot, water-based, for long-term conservation, and the revolutionary praline ganache, among many other topics. But the reader will also find almost a hundred creations such as bonbons, bars, cotton cheesecakes, plate desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, choux, tarts ...\nFiles features creative design by ZOO Studio, spectacular photos by Ivan Raga, and is published by Books for Chefs and So Good..Magazine.\nIf you liked Chocolate you cannot miss out on this amazing Files.</p>

Book 9788412131451

Ramon Morató

VILBO EDICIONES Y PUBLICIDAD

The Cacao Alphabet - Cacao Barry

Ciro Fraddanno

Philippe Marand

Lauren V. Haas

Ilias Nikola and Paul Yochum Julie Sharp, Dimitri Fayard, Martin Diez, Mark Tilling, Gabrielle Drapp

Vilbo

<p>Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making. Languages: spanish / english Description: The book is divided into six extensive sections: CHOCOLATE AS A PRODUCT, BREAKFASTS &amp; SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIALS Más de 600 páginas, fotografías paso a paso de las principales técnicas y elaboraciones. Estudios sobre las mousses, trufas, rellenos, materias primas y toda la información sobre las principales técnicas de chocolatería. 230 recetas que incluyen: - Desayunos y meriendas. - Chocolates a la taza. - Confituras. - Tartas individuales. - Bombones. - Turrones. - Snacks. - Postres de restaurante. - Petits-fours.</p>

Chocolate

grupo vilbo

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Books by Ramon Morató